【Hangzhou】Dongpo Pork
Overview
Dongpo Pork is a dish named after Su Dongpo. Su Dongpo was a famous poet in the Northern Song Dynasty of my country. He had profound attainments in poetry, calligraphy, and cooking. He could cook his own dishes and was very good at roasting meat. Many of his famous poems contain food-related content, such as "Eating Pork", "Old Taoist Fu", "Ding Gongmo Sending Grasshoppers", "Bean Porridge", "Soup" and other poems, which all reflect his strong interest in food and cooking. Dongpo pork was first made by Su Dongpo in Huangzhou. At that time, he wrote the method of roasting pork in the poem "Eating Pork": Huangzhou has good pork, but the price is as low as dung. The rich refuse to eat it, and the poor don't know how to cook it. Start the fire slowly and add less water. When the fire is sufficient, it will be beautiful. Come and have a bowl every morning, and you will be so full that you don’t care. However, this dish had no name at that time. It was named Dongpo Pork after him when he was the governor of Hangzhou. At that time, most of the West Lake had been engulfed by weeds. After he took office, he organized migrant workers to eradicate the weeds, dredge the lake lanes, build embankments and bridges, which restored the appearance of the West Lake and added attractions. The people in Hangzhou were very grateful to him. They heard that he liked braised pork the most, so many people came to deliver pork to their doorsteps. After he received a lot of pork, he asked his family to cut the meat into cubes, add seasoning and wine, simmer it using his cooking method to make braised pork, and distribute it to the migrant workers participating in dredging the West Lake. After everyone ate it, they praised the meat for being crispy, fragrant, fat but not greasy, so people named the roasted meat Dongpo meat after him. Later, this dish spread and became a famous traditional delicacy at home and abroad
Tags
Ingredients
Steps
-
Wash 500g pork belly, boil in cold water for 5 minutes and remove.
-
Cut into pieces and set aside
-
Prepare a casserole
-
Place a handful of chives on the bottom of the casserole and a few slices of ginger on top of the chives. (To prevent the chives from sticking to the pot, try to separate them)
-
Place pork belly skin side down.
-
Pour in Huadiao wine (it is best to use aged Huadiao wine, such as Guyuelongshan or Nerhong supermarkets in Shaoxing. The meat stewed in this way is mellow)
-
Pour in the umami soy sauce and dark soy sauce
-
Add rock sugar, star anise, cinnamon
-
Bring to a boil over high heat, then reduce to low heat and simmer for 1.5-2 hours, turning the meat over during the stewing process to evenly color the meat.
-
Remove the meat after 2 hours
-
Take the meat out and put it into a container with a lid, skin side up. Pour the soup on the skin and steam it for 20-30 minutes (this step of steaming can make it fat but not greasy, and lean but not burnt)
-
Finished product
-
Finished product
-
Finished product
-
Finished product
